Fried Pork pork chops marinated overnight w/ shoyu, vinegar, garlic, black pepper & bay leaves; pan-fried slowly to tender, but still crispy; served w/ vinegar garlic sauce & homemade pickled oncho; sells out every day before dinner
Lechon Special a favorite; Filipino fried rice; crispy pork belly chopped to bite sized pieces, seasoned w/ fish sauce, Hawaiian salt tossed w/ tomatoes, onions & green onions; "still to this day...of the top, top, top items we've ever had on Triple D" -Guy Fieri; looks good
Sari Sari vegetable soup; eggplant, squash, onchoi, tomato & onion in broth w/ baby shrimp & crispy pork belly
Shanghai Lumpia deep fried egg rolls stuffed w/ a mix of ground pork, shiitake mushrooms, water chestnuts, garlic, onion & seasonings; served w/ vinegar garlic sauce
Citrus Avocado Poke poke (seasoned raw tuna cubes), topped w/ avocado salsa, sesame citrus oil on fried wonton shell; looks good
Stuffed Chicken lightly dusted chicken breast stuffed w/ three cheese blend, rosemary & prosciutto; pan seared & finished w/ Kona coffee "Red Eye" gravy; served w/ mashed potatoes & fresh seasonal sauteed veggies; available for dinner only
offer 30 types of poke; poke is defined as "small cuts"; homemade smoker in back is a former metal cabinet (chef calls it "The Diablo 5000"); other new location at 3109 Waialae Ave., Honolulu, HI
Hot & Spicy Shrimp shrimp cooked shell-on & smothered in a fiery hot tasty red sauce served w/ two scoops of rice; "no refund" policy
Shrimp Scampi most popular; shrimp marinated in olive oil, fresh chopped garlic and lemon butter; served w/ 2 scoops of rice all drizzled w/ garlic lemon butter and carmelized chunks of garlic; looks good
started in 1993 operating out of a converted 1953 bread truck; truck now has thousands and thousands of signatures on the shrimp truck itself; to eat like a local (Kama'aina), first suck the shrimp, peel it, then eat it
opened in 2003; local, contemporary Pacific cuisine & cocktails w/ bay views (great for sunsets); "new-school, upfront, real-deal, scratch-made flavors" -Guy Fieri
since 1994; offering ocean-side dining, wonderful views of Kailua Bay, spectacular sunsets & always "service with Aloha"; Other Recipes: Tropical Salsa
Lamb Brasato Ossobuco risotto, braised lamb shank, vegetables, jus & parsley; "that's the bite!" -Guy Fieri; looks good
Lasagna 5 layers of house made pasta, bechamel sauce, mozzarella & parmigiano, local beef, Italian sausage, tomato ragu; "rustic, super balanced!" -Guy Fieri; looks good
Stuffed Opah with Watercrest Cream Sauce stuffed w/ crab meat; "crazy good!"; looks good
Fish Loco Moco fish on a bed of rice, topped w/ a fried egg & béchamel sauce made w/ fish stock, Swiss & gruyere cheese; looks good
Furikake Pan-Seared Ahi fresh tuna Ahi steak coated w/ Japanese dried seaweed & sesame seeds; cooked to order from rare to well done; served w/ Nico’s ginger garlic cilantro dip; looks good
SSS Duck whole duck season boiled, then battered & deep-fried; topped w/ SSS (spicey, sweet, sour) sauce; "I would fly from CA just to come have this at least twice a year...fantastic!"-Guy Fieri; looks good
Thai Pork Larb Wrap pork larb (seasoned ground pork) wrapped in tortilla; served w/ side of peanut sauce & fries
started in 2011 as a pop-up in farmers market...now a brick-and-mortar hotspot; "We serve foods that inspire us on a whim and feature guest chefs and emerging artists to help promote and support the local food movement" (from its website)
Loco Moco Plate 2 hamburger patties w/ gravy and topped w/ 2 sunny-side up eggs; comes w/ standard 2 scoops of rice and 1 scoop of mac salad; looks good
Chili Dog Plate popular; chili + 2 wieners + 2 scoops of rice + 1 scoop of mac salad; looks good
opened in 1961; family owned & operated eatery established to bring food to the beach crowd & working man; philosophy is to serve plates with generous portions of hearty, simple food, with two scoops of rice and a side of macaroni salad at a reasonable price; Other Recipes: Shoyu Chicken
